This is delicious and creamy dish that's easy to make and a great way to put vegetables on the table that everyone will eat. It's one of Frieda's recipes, and when I've made it for friends in the States, someone always asks for the recipe.
The photo shown above is a close up photo because it smelled so good that we dished it up as soon as it came out of the oven. It wasn't until we started to eat that I remembered that I had wanted to take a photo.
2-3 pounds Zucchini
1 cup heavy cream
1 cup Raclette or Gruyère cheese, shredded
(You can substitute with a good melting cheese, like Mozzarella.)
(This is not Lawry's seasoned salt. We have a seasoning in Switzerland called Aromat
from Knorr. I've never seen it in the States, so I usually travel with it. If I've left
a bottle at your house on one of my visits, use it. Otherwise, I would substitute with
onion salt. I've also made it without any salt and it's okay, but the gratin tends to be a
bit watery. When I told Frieda that I had too much liquid in mine, she said that I hadn't
use enough salt to soak up all the water from the zucchini.)
1. Preheat oven to 400°F (200°C)
2. Wash the zucchini and chop into small chunks.
3. In a cake-sized baking dish, make two layers of the zucchini, oregeno and seasoned salt.
4. Pour the cream evenly over the zucchini.
5. Top with shredded cheese
6. Bake for 1 hour.
Yield: 6-8 servings